Bean N Corn Salad Recipe
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (14.5 ounce) can cut green beans, drained
- 1 (14.5 ounce) can wax beans, drained
- 1 (11 ounce) can whole kernel corn, drained
- 2 celery ribs, thinly sliced
- 1 medium green pepper, chopped
- 1/2 cup chopped sweet red pepper
- 1/2 cup sliced ripe olives
- 1/2 cup sliced green onions
- 1 cup sugar
- 1 cup white vinegar
- 2 tablespoons vegetable oil
- 1/2 teaspoon ground mustard
- 1/4 teaspoon salt
- In a large bowl, combine the first nine ingredients. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil, mustard and salt; shake until sugar is dissolved. Pour over bean mixture and gently stir to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
